“If Snow Bowl’s new setting is hand-crafted, so is the food. My pastrami sandwich started its life as a coffee-rubbed beef brisket that cured in a dry rub for 10 days before relocating to the smoker, where it absorbed aromas from oak wood and bourbon-barrel staves. List bakes loaves of coffee-spiked rye bread (which he dubs “red-eye rye”) for the sandwich, as well as Snow Bowl’s brioche burger buns and ciabatta.”
